Recipe: Loaded Baked Potato Soup from Disneyland

You know how much we love Disney Soups around here! And for a decadent comfort food, Chef Oscar’s Loaded Baked Potato Soup is a must when visiting Disneyland!

When between visits to Disneyland, this recipe will help curb the cravings! Let us know if you give it a try.

Loaded Baked Potato Soup

LOADED BAKED POTATO SOUP, Disneyland’s Carnation Cafe
Yield: 6 servings

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Recipe Credit: DisneyParks Blog

Are you a Baked Potato Soup fan? Don’t forget to check out our Best Disney Soups post here!


  1. Matt says

    Made this for a St Pattys Day party and it was a HUGE hit. I’m a big fan of this soup at Dland and it came close in taste. But the magic of Dland just makes it taste better there IMHO. Don’t get me wrong, it was really good! And very rich. It’s sort of time consuming but the end result is worth it. Tastes best on a cold, raining night. :-)

  2. Colleen says

    Made this and it was fantastic. I used half and half instead of whipping cream and it was every bit as delicious.


  3. Allie says

    This recipe is one of my very favorites! Made it in the crockpot tonight and it turned out just as great! Delicious!!

  4. Sheila says

    I’m certainly going to try this I love Oscar’s food. Oscar is great, every time we go to Disneyland we go to Carnation Cafe and he always remembers us (we go alot lol). My daughter even took a picture with him and the next time that we went we brought it to him because he was going to “retire”.

  5. Shelia says

    I am going to make this tonight. It is cold here today and I am really wanting soup. I made the soup at AKL and it was good. I believe that the Disney magic makes everything tast better at Disney!!!!

  6. Lisa says

    I just made a double batch of this soup and it is outstanding! Rave reviews from everyone! Thank you for sharing it!

  7. Christina says

    Ohhhhh man SO GOOD! Made this once last week and now I’m getting the ingredients again so I can make it next week too!!!!

  8. Wendy says

    This recipe is wonderful. I chop up portebella mushrooms and sautee them with the onions and it makes a great addition to this recipe.

  9. pmo says

    Can I substitute the flour with cornstarch. I have Celtics disease & can’t consume gluten (flour, wheat etc)

  10. Michele says

    pmo – use a rice flour or similar non-gluten flour and it should work as well.

    I wonder if there is a missing an ingredient – other recipes have you whisk the flour into melted butter before adding the potatoes. At the point the potatoes go in per this recipe, there is nothing to whisk the flour into…very low moisture at that point.

    Any thoughts on this dilemma?

  11. karina says

    michele-I think to make the roux here, you are substituting bacon fat that you used to sautee onions for the usual butter. If there isn’t at least 1/4 of bacon fat though(roux should be 1:1 ratio of fat to flour), you can definite make up the difference with butter.

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